Vegetarian Mediterranean
Lebanese Mujadara with Brown Bulgur & Low-Fat Yogurt
Method
Boil Lentils: Simmer brown lentils in the water for 12 minutes until partially tender.
Sauté Onions: Fry sliced onions in olive oil until deeply caramelised and dark brown.
Cook Grains: Stir bulgur, cumin, and half the caramelised onions into the lentils, simmering covered for 10 minutes.
Assemble Dish: Plate the warm lentil grain mix topped with remaining onions and serve with cold Greek yogurt.
Chef's Tip
Nutritional Insight: This low-GI prebiotic complex carb pairing coupled with strained yogurt maximizes gut microbiome diversity while offering clean satiety for GLP-1 pathways. Culinary Hack: Deglaze the onion pan with a splash of water and pour it into the boiling lentils to capture every bit of sweet, smoky flavour.
Nutrition Facts
Per serving
246
Calories
16 g
Protein
4 g
Fat
33 g
Carbs
